Christmas cake soufflés
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- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Turn leftover fruitcake or Christmas pudding into these individual hot desserts, served with warm caramel sauce to pour into each pot
| Nutrient | Unit |
|---|---|
| kcal | 158 |
| fat | 5g |
| saturates | 1g |
| carbs | 24g |
| sugars | 20g |
| fibre | 1g |
| protein | 5g |
| salt | 0.3g |
Ingredients
- butter , for greasing
- 1 tbsp golden caster sugar , plus extra for dusting
- 4 medium egg whites
- 150ml ready-made custard
- 85g fruitcake , Christmas cake or pudding, finely crumbled
- caramel sauce , to serve
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.
- STEP 2
Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn’t too streaky.
- STEP 3
Divide the mixture between the ramekins, running your finger around the top inside of each to leave a ‘gap’ between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce.
- STEP 4
Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.
Goes well with
Recipe from Good Food magazine, November 2014
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